Recipe - Tofu-Vegetable Pot Pie

1 cup Apple juice or white wine
1 cup Onion; cut or sliced up
2 Garlic cloves; minced
2 cup Zucchini; cut or sliced up
2 Red bell peppers; seeded
and chopped
2 Green bell peppers; seeded
and chopped
1 cup Carrots; cut or sliced up
1 cup Swiss chard; chopped
1 cup Corn, frozen
One half cup Peas, frozen
4 ounce Tofu, firm; cubed
Salt and pepper to taste
One half teaspoon Thyme
One fourth teaspoon Cayenne
Basic Biscuit Crust

Preheat oven to 350 degrees. Coat an 8cup casserole dish with vegetable
spray.

In a heavy pan over mediumhigh heat, heat juice or wine until simmering;
add onion and garlic. Cook, stirring, 3 minutes. Add zucchini, peppers and
carrots; cover and cook 5 minutes. Add chard, corn, peas and tofu; cook,
uncovered, 2 minutes. Remove from heat and season with salt, pepper, thyme
and cayenne.
Pour into prepared casserole dish. Top with Basic Biscuit Crust. Do not
seal edges. Bake 30 to 40 minutes, or until crust is golden brown. Serves
8.

Per serving: 224 cal; 7 g prot; 4 g fat; 38 g carb; 8 mg chol; 444 mg sod;
4 g fiber; vegan

Vegetarian Times, Nov 93/MM by DEEANNE

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini